Skip to main content

coconut-pandan cupcakes with pandan coconut frosting

This cupcakes is full of pandan and coconut flavor, pandan paste can be use for a green coloring for foods and flavor at the same time.



Ingredients :
- 1 stick soft unsalted butter / room temperature
- 3/4 cup sugar
- 2 eggs
- 1 cup shifted all purpose flour
- 1/2 cup shredded coconut
- 4 drop pandan paste

for frosting :
- 1 stick soft unsalted butter/room temperaure
- 1/2 cup powder sugar/confectioner's sugar
- 2 tablespoon coconut cream
- 2 tablespoon coconut milk
- 1/2 tsp poppyseeds/ optional ( just an experiment  to add color in frosting )
( beat all ingredients until combine )



Preparation :
preheat oven to 350 F
put 12 paper baking cup into  baking pan / muffin's pan
beat butter and sugar until soft and fluffy,add egg one at a time
add flour, shredded coconut and pandan paste continue to beat until combine
fill the paper cup/ divide batter into 12 muffin's cup
ready to bake for 25-30 minutes,let them cool completely
and ready to add frosting on top.


Comments

Soni said…
I have to try Pandan paste.Recently I've seen so many recipes using this lovely paste!!Gorgeous looking cupcakes :)
Zoe said…
Your cupcakes are so rich in tropical flavors.

Totally agree with you that pandan is a great natural green colouring and I love the beautiful fragrance of pandan too.
Tina Bk said…
I really do need to start experimenting with pandan. Your cupcakes look so vibrant and tasty. Hard to turn down this double dose of coconut-yum!
Suzi said…
Hi Ridwan, these cupcakes look delish. I have never seen pandan paste. Going to have to look for that. Love the coconut too.
I see double impact of pandan flavoring, into the cake and the frosting. Very nice and please sent one over to me for tasting.
I love how you use pandan in sweet food. I have only used the pandan leaves in savory curried dishes. These look gorgeous. :) Have a wonderful weekend! ~ Ramona
Lizzy said…
My daughter and I love coconut cupcakes...and I'm certain we'd love yours!
momto8blog said…
I have never used this paste....if my cupcakes looked like that they would not last long in this house!!
thanks for the new recipe.
I am your newest follower..pls follow back if you can.
I love pandan flavor ;-) Thanks for sharing Ridwan.

Popular posts from this blog

Seafood medley Tom Yum soup

This type of Thai soup is very popular in Thai cuisine around the world,is basically clear soup with prawn/shrimp and mushroom with rich Asian spices in it,such as galangal,lemon grass and kafir lime leaf and is spicy too which I like.
But I will make this Tom Yum soup my own,I use seafood medley instead of prawn/shrimp,and thicker soup instead of clear.






Ingredients :
- 2 lbs seafood medley ( shrimp,mussel and squid )
- 1 cup sliced mushroom
- 1 cup small young corn ( Asian best )
- 3 cup of water
- 1 cup of milk ( optional for thicker soup )
- 1/2 tbsp vegetable oil

spices ingredients :
- 1  clove shallot ( thinly slice )
- 1 clove garlic ( thinly slice )
- 1 stalk lemon grass ( thinly slice )
- 1 tbsp grated fresh galangal
- 1 teaspoon tomato paste
- 2 Thai chili/ fresh red Cayenne pepper ( chopped really fine )
- 1 teaspoon tamarind juice/ lemon or lime juice
- 1 tsp fish sauce
- salt to taste
- pinch of sugar
- 4 kafir lime leaves
- 2 stalk green onion ( thinly slice )


preparatio…

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk.
I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes
Serve with fresh store bought french baguette or toast.





Ingredients :

- 3 medium size sweet potato
- 6 large tomato
- 1 yellow onion
- 4 clove garlic
- 11/2 Tbsp dry basil
-  2 hot chili or pinch red pepper flakes / optional
- 1 teaspoon black pepper
- 1 teaspoon salt/taste
- 4 Tbsp olive oil
- 1 teaspoon honey
- 1/2 cup sour cream / 1/2 cup coconut milk

Directions:

Preheat the oven on 400 F
Peel sweet potato and cut in large cube, Cut tomato in wedges
slice onion and crush garlic,
transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil,red pepper flakes,black pepper and salt )  mix really well.
ba…

Seafood Medley Fried Rice

Ingredients :estimates
4 cup  cold cooked  rice
2 cup seafood medley ( shrimps,scallop,squid and mussel )
1/2 cup green peas
1/2 cup grated carrot
2 tbsp vegetable oil
1 egg

Seasoning spices ingredients:
2 clove shallot
1 clove garlic
1 fresh cayenne pepper/Thai pepper,thinly slice
1 tbsp grated ginger
2 tbsp of soy sauce
2 tbsp sweet soy sauce
1 tsp fish sauce 
pinch of black pepper

Preparation
chop shallot,garlic and pepper
heat sesame oil in the skillet on medium high
cook chopped shallot,garlic, pepper  and ginger for about 2- 3 minutes
add cooked seafood medley cook for another 3 minutes
add egg and scramble it
add cooked  cold rice
and add green peas and grated carrot
stir and add soy sauce,sweet soy sauce and fish sauce and pinch of black pepper,stir until combine
and cook for another 3-5minutes,serve immediately is best.



serve with slice cucumber,or simple cucumber salad   Cucumber salad/indonesian acar timun
E N J O Y ,,,,